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The best ever Salted Tahini Honey Chocolate Chunk Cookies. Homemade brown sugar cookies, made with a swirl of sweet tahini that really elevates them above the rest. They’re generously stuffed with chunks of chocolate with sweet tahini honey swirls throughout. The combination melts in your mouth…the perfect cookies to make when that chocolate cookie craving hits!

Salted Tahini Honey Chocolate Chunk Cookies | halfbakedharvest.com

I’ll be the first to admit, it’s really hard to beat the classic chocolate chip cookie we all love so much. I think to this day, my mom’s chocolate chip cookies will always be my favorite. Granted I might like the memories more than the cookie itself, but still, classics are really hard to beat. Especially when it comes to cookies.

But there’s always room for a new guy. This statement might be bold, but these cookies are high on the list of my very favorite chocolate chip cookies.

Why? Well, these cookies are unique, unlike any other, yet just as loveable as the classic chocolate chip cookie.

Salted Tahini Honey Chocolate Chunk Cookies | halfbakedharvest.com

The secret is all in the swirls of tahini sweetened with honey. These creamy sweet swirls add delicious pockets of flavor throughout each cookie. Almost like a better-tasting version of marshmallow.

It’s tricky to explain, you just need to try them to really understand.

I came across this idea while playing around with healthier “caramel” recipes. I realized that when you mix equal parts honey and tahini, it creates something really sweet and delicious. So when the idea of swirling the combination throughout a cookie came to mind, I had to try it.

Salted Tahini Honey Chocolate Chunk Cookies | halfbakedharvest.com

The details

Ok, so this sounds different, but the first thing is to mix the tahini and honey together. It’s equal parts tahini and honey and it creates kind of a thickened tahini paste.

Pop this mix in the fridge to firm it up a little while you make the cookie dough.

For the dough, I did a really delicious brown sugar cookie dough with hints of vanilla and a little cinnamon too, which pairs really nicely with the tahini.

I skipped browning the butter like I often do because I really wanted the flavors within the cookie to shine.

And then, I like to stir in lots of chocolate chunks. The puddles of warm chocolate are extra special in these cookies.

Salted Tahini Honey Chocolate Chunk Cookies | halfbakedharvest.com

Once you have the dough made, grab that sweet tahini and swirl it throughout the dough. You want both chunks and swirls, so don’t over mix.

Bake the cookies, and smell the wonderful scent as they bake. It’s the perfect cozy smell, especially in the dead of winter. And when the cookies come out of the oven, you’ll notice puddles of melted chocolate and caramelized pockets of tahini. What happens is the chunks of sweet tahini caramelize in the oven from the honey. It ends up turning into a deliciously sweet unexpected treat with every bite.

Tis’ very delicious. As I said, you don’t expect it, but it’s such a wonderful surprise.

Make these tonight, or better yet, make them for Super Bowl Sunday. Just be sure to make them soon. Trust me, after the first bite you’ll be making batch after batch. These cookies are delectable. Perfectly set on the edges, but soft and gooey in the center with just the right amount of chew.

Salted Tahini Honey Chocolate Chunk Cookies | halfbakedharvest.com

Looking for more cookie recipes? Here are a few ideas: 

5 Ingredient Chocolate Almond Butter Cookies

Salted Tahini Oatmeal Chocolate Chip Cookies

Chewy Brown Sugar Maple Cookies

Magic Chocolate Chip Cookies

Lastly, if you make these Salted Tahini Honey Chocolate Chunk Cookies be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Salted Tahini Honey Chocolate Chunk Cookies

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Calories Per Serving: 208 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

tahini honey swirl

cookies

Instructions

  • 1. To make the honey tahini swirl. In a small bowl, combine 1/3 cup tahini and 1/3 cup honey. Place in the fridge while you make the cookie dough.
    2. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
    3. In a mixing bowl, beat together the butter and brown sugar until combined. Beat in 1/4 cup honey, 1/4 cup tahini, egg, and vanilla. Add the flour, baking soda, cinnamon, and salt, beat until creamy. Fold in chocolate chips.
    4. Grab the tahini honey swirl, and dollop 1/2 teaspoon size amounts of the mix into the dough. Gently stir to swirl the tahini throughout the dough, don't over mix, you want some chunks of tahini too.
    5. Roll the dough into rounded tablespoon size balls and place 3 inches apart on the prepared baking sheet. Bake for 7-8 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 1-2 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Sprinkle with sea salt. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.
    6. Eat warm (highly recommended), or let cool and store in an airtight container for up to 4 days. 

Notes

If Your Cookie Dough is Dry: reduce the flour to 2 1/4 cups and add 1-2 tablespoons of additional honey.
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Salted Tahini Honey Chocolate Chunk Cookies | halfbakedharvest.com

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Comments

    1. Hey Larissa,
      Fantastic!! Thanks so much for trying this recipe, I am thrilled to hear that it was enjoyed! xxT

    1. Hey Deborah,
      Wonderful!! Thank you so much for trying this recipe out, I am so glad to hear that it was a winner! xxT

  1. My grown children came home today for the weekend so I made these AMAZING cookies for the first time today. I only had whole wheat flour and I used dark chocolate chunks instead of semi sweet. They are delicious. My daughters follow you as well, so we weren’t surprised that these were yet another incredible blend of flavors and ingredients. You never disappoint!!!

    1. Hey Laura,
      Awesome!! Love to hear that this recipe was enjoyed, thanks so much for making it! Thanks for your kind message. Have the best weekend:) xx

  2. 4 stars
    I really, really, really enjoyed these cookies! I was able to make several substitutions to fit my preferences too, like maple syrup instead of honey. I love how customizable and innovative your recipes are!

    1. Hi Nina,
      Thanks so much for making this recipe, I am so glad it was enjoyed!! Have the best week:) xTieghan

  3. Hi
    Is it a special type of tahin you are using?
    Mine is much darker and thicker/dry. Do you think that will make a difference in the taste and texture of the cookie?

    Best Rie
    – From Denmark

    1. Hi there,
      Here is the link for the tahini that I used:
      Please let me know if you have any other questions, I hope you love the recipe!! xTieghan

    1. Hi Lynn,
      Thanks a bunch for giving this recipe a try, I am so glad to hear that it was a hit!! xTieghan

  4. 5 stars
    I made these over the weekend. My friend had already made them and she warned me that the spread. I want a more uniform size of cookie. So, I heeded her warning. I mixed the cookies on Friday evening and covered the mixer bowl with plastic wrap and put in the fridge. Saturday, I scooped the cookies using the small Pampered Chef scoop. I baked for 7 minutes, took the cookies out for the shake/slam and returned to the over for 2 more minutes. I left on the pan for 4 minutes before transferring to the cooling rack. I finished the cookies at about noon. We ate them at about 8pm at our Christmas Party (yes we had our 2021 Christmas Party on March 5th 2022) The cookies we inhaled. Everyone LOVED them. I will be making them again this week for a volunteer event. I will be mixing them tonight (Monday) and baking on Wednesday because my schedule is crazy this week.
    The scoop I used was a one tablespoon scoop. I has over 6 dozen cookies

    Addie

    1. Hi Addie,
      Thanks a bunch for giving this recipe a try, I am so glad to hear that it was a hit!! Thanks so much for sharing what worked well for you. xTieghan

  5. 5 stars
    These are absolutely delicious. Everything I love in a cookie with a little extra Tahini twist. Crispy but chewy.

    I used Bob’s Red Mill 1-to-1 GF flour and they turned out perfectly.
    I only used 1/2 cup brown sugar (because that’s all I had left on hand 🙊) and they were absolutely sweet enough.

    1. Hi Sam,
      Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have a great week:) xx

    1. Hi Erin,
      Happy Sunday!! I love to hear that this recipe was a hit, thanks so much for trying it out!! xTieghan

  6. 5 stars
    These were delicious and such a hit. Nice and chewy inside and crispy edges. I decided to brown the butter and it was so good. I have to make them again since they barely lasted 2 days in our house.

    1. Hi Meagan,
      Happy Sunday!! I love to hear that this recipe was a hit, thanks so much for trying it out!! xTieghan